Not only is spaghetti squash a tasty addition to your day, but it's also a delicious way to incorporate veggies into mealtime in a variety of ways. Even if you've never even thought about eating a low-carb or gluten-free diet, this stuff is the real deal—tender, filling, and naturally sweet! From creamy-cheesy, to hearty-meaty this recipe is a play on the pasta classics with a spaghetti squash twist.
Spaghetti Squash with Meat SauceThe naturally sweet squash pairs beautifully with the sweetness of the tomato sauce in this comforting dish and gives you a much more nutritious dish with an extra dose of veggies. The sauce is adapted from our Whole-Grain Spaghetti with Veggi-fied Meat Sauce.
Ingredients1 1.5 pound spaghetti squash1 cup finely chopped onion8 ounces 93% lean ground beef6 garlic cloves, minced8 ounces cremini mushrooms, finely chopped1 (14.5-ounce) can unsalted diced tomatoes1 tablespoon unsalted tomato paste1/2 teaspoon dried oregano1/4 teaspoon crushed red pepper3/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper2 tablespoons finely grated Parmesan cheese
1. Cook the spaghetti squash. Use our directions for how to cook spaghetti squash easily in the oven.
2. While squash cooks, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion, beef, and garlic; cook 4 minutes, stirring to crumble beef. Add mushrooms; cook 10 minutes or until most of liquid evaporates, stirring occasionally. Place tomatoes in a mini food processor; pulse 4 times or until almost smooth. Add tomato paste, oregano, and red pepper to pan; cook 1 minute, stirring frequently. Stir in tomatoes; reduce heat, and simmer 5 minutes or until slightly thickened. Stir in salt and black pepper. Serve sauce over squash; top with cheese.
Serves 4 (1 cup sauce, and 1 1/2 teaspoons cheese)CALORIES 213; FAT 5.8g (sat 2.3g, mono 1.95g, poly.66g);PROTEIN 17g; CARB 25.3g; FIBER 4.7g;CHOL 37.9mg; IRON 3mg; SODIUM 485mg; CALC 120.2mg